Proteolytic changes in the ripening of Camembert cheese
By: by Arthur W.Dox.
Series: Bulletin / United States. Dept. of Agriculture. Bureau of Animal Industry -- 109; Bulletin (United States. Bureau of Animal Industry) -- 109.
Publisher: U.S. Dept. of Agriculture, Bureau of Animal Industry
Published: 1908
Place of publication: Washington, D.C
Language: eng
Number of pages: 24
Subjects: Camembert cheese.